Corn Chowder


1/4 lb salt pork or panchetta, chopped fine
2 medium white onions, chopped fine
2 cups raw potatoes, diced
1 can (12 oz.) whole kernel corn, chopped fine
1½ cups boiling water
1 chicken bouillon cube
2 tablespoons flour
1/4 teaspoon garlic powder
1 tablespoon butter
1/4 teaspoon white pepper
1/8 teaspoon celery salt
3 cups boiling milk
Garlic salt to taste
1 cup crackers, broken into bits


  • In a heavy bottomed pan, cook salt pork or panchetta until light brown. Stir in onions and cook until brown.
  • Add raw diced potatoes, one can of corn, 1 chicken bouillon cube and boiling water.
  • In a small bowl blend 1 tablespoon of butter with 2 tablespoons of flour and 1/4 teaspoon of garlic powder to form a little ball.
  • When the potatoes are tender stir in boiling milk and butter ball.
  • Simmer for about 15 minutes longer, taste and adjust seasoning.
  • Before serving add one cup of hard crackers, broken into bits, and serve immediately.

Real Cooking

Did You Know?
Salt pork or white bacon is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, streaky, or entirely fatty. Made from the same cuts as bacon, salt pork resembles slab bacon but is considerably saltier and not bacon-cured nor smoked. Salt pork is used in traditional American cuisine to add flavor and it is generally cooked (blanched or rendered) before use.

Pancetta is a type of Italian dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced (usually with garlic, nutmeg, pepper, fennel, and dried ground hot peppers), and dried for about three months (but usually not smoked). There are many varieties, and in Italy each region produces its own type.